Classic Beef Pho

Instructions

1. Char the aromatics
   Place onion halves and ginger cut-side down in a dry skillet over medium-high heat. Cook until charred and blackened, about 5 minutes per side. This develops deep flavor for the broth.
2. Toast the spices
   In a dry skillet, toast star anise, cloves, cinnamon stick, cardamom pods, and coriander seeds over medium heat until fragrant, about 2-3 minutes. Transfer to a spice bag or wrap in cheesecloth and tie with string.
3. Prepare the beef bones
   Rinse beef bones under cold water. In a large stockpot, cover bones with cold water and bring to a boil. Boil for 5 minutes, then drain and rinse thoroughly. This removes impurities and ensures a clear broth.
4. Simmer the broth
   Return cleaned bones to the pot with the beef brisket. Add charred onions, ginger, and spice bag. Cover with 5 quarts of cold water and bring to a boil. Reduce heat to low and simmer uncovered for 3 hours, skimming foam from the surface periodically.
5. Season the broth
   Remove beef brisket when tender (about 1.5 hours into simmering) and set aside to cool. When broth is done, strain through a fine-mesh strainer. Add fish sauce and sugar, adjusting to taste. Return to a simmer.
6. Prepare the noodles
   While broth simmers, prepare rice noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.
7. Slice the beef
   Thinly slice the cooled beef brisket. Arrange raw sirloin slices on a plate, ensuring they're sliced paper-thin so they'll cook in the hot broth.
8. Assemble the pho
   Divide noodles among deep bowls. Arrange brisket and raw sirloin slices over noodles. Ladle hot broth directly over the meat to cook the raw sirloin. Serve immediately with bean sprouts, herbs, lime wedges, and condiments on the side.